Egg Curry

Directions

1. 1

   Step 1

   

   Peel the vegetables, remove the skin from the ginger root. Prepare a container with ice water for cooling the eggs. You'll need a deep saucepan with thick walls for cooking.

2. 2

   Step 2

   

   Dice the onion finely, mince the garlic. Grate the ginger on a fine grater or chop finely. If the canned tomatoes are whole, mash them with a fork in a separate container.

3. 3

   Step 3

   

   Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Cook for 9 minutes. Transfer the eggs to cold water. Peel the eggs.

4. 4

   Step 4

   

   Heat the vegetable oil in a deep saucepan. Sauté the onion in it for 6 minutes until golden.

5. 5

   Step 5

   

   Add the ginger and garlic to the onion, stir and fry for 1 minute. Add the curry, pepper, and cumin, and heat everything together for another 1 minute.

   TipYou can crush the cumin in a mortar or with the handle of a knife. You can also use ground spice right away.

6. 6

   Step 6

   

   Add the tomatoes with their juice and the coconut milk to the saucepan, stir and cook for 3 minutes.

7. 7

   Step 7

   

   Pour in the soy sauce and chicken broth, bring to a boil, reduce the heat, and cook for 10 minutes without a lid.

   TipOnce the curry has thickened, taste the sauce and add more salt if necessary.

8. 8

   Step 8

   

   Add the eggs to the curry and heat for 1 minute.

9. 9

   Step 9

   

   Serve the curry with boiled fluffy rice, wheat tortillas, a lemon wedge, and natural yogurt. For bright accents, the dish can be sprinkled with chopped cilantro.